Corned Beef Quesadillas Recipe
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Cook Time
45 minutes
Do you know what to do with your corned beef leftovers? You could always eat it again or you can twist it up with Justin’s delicious take on a corned beef quesadilla — the perfect post St. Patty’s Day hangover cure.Author: Chef Justin O'Neill | Off the Line
Ingredients
- ½ cup mayo
- ⅓ cup ketchup
- ⅛ cup your favorite hot sauce
- ⅛ cup chives
- ¼ teaspoon paprika
- ½ head purple cabbage sliced thin
- 2 cups apple cider vinegar
-
¼ cup Spiceology Pickling Spice
- 4 cloves garlic smashed
-
1½ tablespoons salt
-
1½ tablespoons honey
- 2 cups ice
- 4 slices havarti
- ½ pound dubliner cheese
- 2 large flour tortillas
-
½ lb (or more) leftover corned beef chopped
Russian dressing
Pickled cabbage
Quesadilla
Directions
Russian dressing
- Mix all ingredients and chill. (This can be done well ahead of time).
Pickled cabbage
- Place all ingredients except cabbage and ice in a small saucepan and bring to a boil, then simmer for 5 minutes.
- Place sliced cabbage in a medium saucepan. Strain liquid into cabbage and simmer cabbage for 20 minutes, remove from heat and stir in ice.
Quesadilla
- In a large skillet or griddle over medium-medium high heat, add tortilla slightly coated with mayo (mayo side down), layer on cheese and corned beef.
- Cook until the cheese is melted and the tortilla is lightly browned and crispy.
- Remove from heat, fold it up and serve it with cabbage and dressing.
